BACON FETA & SWEET POTATO EGG CASSEROLE
Oh my gosh you guys – this Bacon Feta & Sweet Potato Egg Casserole tastes incredible! I made a double-batch for the hubby’s meal prep, but of course, I sliced myself a little piece to try, too. It was downright mouthwatering! I love how the savory bacon and feta complement the sweet flavor of the potatoes and the earthy flavor of the greens. This egg casserole is good enough to serve at a fancy brunch, or to portion out for a week of breakfasts. I promise, you won’t get sick of this anytime soon! You might also like my Sausage Gravy Egg Casserole 😉
Dairy free option
This recipe does contain cottage cheese and feta, however you could totally substitute one cup of dairy-free ricotta, vegan parmesan, vegan cheddar, or nutritional yeast. That cheesy factor is a must so if you can’t have dairy I would definitely substitute one of these alternatives 😉
Sweet potato alternatives
For some healthy carbs, I added roasted sweet potato chunks. You could honestly use an kind of potato, but the sweet potato is absolutely delicious so I strongly encourage you to try! Acorn squash, butternut squash, and kabocha squash would also be delicious in this.
Bacon recommendations
The bacon I used is Applegate Naturals Uncured Turkey Bacon, but you can use any bacon you like (or leave it out for a vegetarian version). Uncured bacon doesn’t have the sodium nitrite or artificial additives that commercial bacon does, so even if I do pork bacon I still look for “uncured” on the package. You could also use breakfast sausage if you’re wanting to switch things up!
Veggie recommendations
For extra antioxidants and micronutrients, I tossed in some sautéed onion, spinach, kale, and Swiss chard. Feel free to add any veggies you like! This recipe is seriously hard to mess up! I could imagine shallots, mushrooms, zucchini, peppers, or even asparagus in this casserole.
Spice recommendations
Last but not least, I used a combination of black pepper, garlic powder, and nutmeg to kick the flavor up a notch. You might be skeptical of the nutmeg, but trust me, it makes the dish. Don’t leave it out.
Okay now, here’s the recipe for this Bacon Feta & Sweet Potato Egg Casserole… I’d love your comments below if you try it!
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Bacon Feta & Sweet Potato Egg Casserole
Ingredients
- 1 lb. (2 medium) sweet potatoes* diced
- 8 slices natural turkey bacon* cut into bite-sized pieces
- 1/2 cup onion* chopped
- 3 cups fresh spinach* kale or Swiss chard
- 1 cup 2% cottage cheese* or dairy-free ricotta
- 1 cup (8 large) egg whites or 4 whole eggs
- 3 large whole eggs
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/8 tsp. ground nutmeg
- 2 oz. (1/2 cup) crumbled feta cheese optional
*See blog post above for more substitutions.
Instructions
- Preheat oven to 425 degrees F.
- Wash, peel and dice sweet potato, then bake for 30-40 minutes. You can do this ahead of time or use leftovers from meal prep.
- Lightly coat a 9"x13" casserole dish with cooking spray or buttery spread.
- Layer baked sweet potato chunks on the bottom of the dish.
- Meanwhile, pan-fry bacon in a skillet coated with cooking spray over medium-high heat until browned and crispy. Set aside.
- Next, sauté onion in a nonstick skillet coated with cooking spray over medium heat until translucent, then add greens and sauté until wilted. Set aside.
- Blend together cottage cheese (or dairy-free ricotta), egg whites, and whole eggs either in a blender or a large bowl using a hand mixer or whisk.
- Add crisp bacon, sautéed veggies, and spices to egg mixture, stirring to combine.
- Pour egg mixture over roasted sweet potatoes. Sprinkle cheese over top (optional).
- Reduce heat to 375 degrees F and bake for 40-50 minutes until set.
- Enjoy warm or cold! Store any leftovers in a sealed container in the fridge up to one week.
Notes
Also in Blog
CHOCOLATE PEANUT PROTEIN CANDY BARS (VEGAN)
PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.
